In honor of National Chili Month, I am giving you my secret weapon to people thinking I am an awesome cook. No really, this dip is like heaven on earth. My secret is that it’s really simple to make and takes almost no talent (unless you’re like my brother and somehow end up going to the hospital getting stitches after attempting to make it.)

WHAT YOU NEED:

A bag of tortilla chips

One brick of cream cheese

One can of Hormels beanless chili

One bag of shredded cheese (I like Mexican mix but cheddar is good too)

Pyrex pan

Tip: If you like your dip really cheesy, buy the thicker cut of the shredded cheese. I did that with this and it was AMAZING.

WHAT YOU DO:

Each step is just a layer. The first layer is the cream cheese, spread it covering the entire bottom of the pan. Next is the chili, be careful opening the can (that’s how my brother cut his hand and won a trip to the ER), spread the chili covering the cream cheese layer. Then sprinkle cheese on top until most of the chili is covered. The cheese will spread as it melts so no need for too much.

If your pan fits in the microwave, cover with paper towels (to prevent splatter) and microwave for about 3 minutes (or until the cheese is melted). If your pan does not fit into the microwave, preheat the oven to 350 and bake for 5-7 minutes until the cheese is melted. Eat with tortilla chips or Frito chips. This is great for watching some Sunday football or while pinterest-ing work out videos.